Araştırma Makalesi
Çöven Estraktının Dondurma Miksinin Steady, Dinamik Reolojik Davranışları Ve Mikroyapısal Özelliklerine Etkisi
Öz
Bu çalışmada çöven ekstraktının dondurma üretiminde emülgatör olarak olarak kullanım potansiyeli amaçlanmıştır. Bu amaçla, farklı oranlarda çöven estraktınin dondurma miksinin steady, dinamik reolojik özellikleri ve ve mikroyapısal özellikleri üzerine etkisi amaçlanmıştır. Dondurma miksi örneklerinin tamamı non newtonian shear thinning karakter göstermiştir. Steady shear reolojik özellikleri üssü yasa model ile modellenerek K ve n değerleri hesaplanmıştır. Donudrma örneklerinin K değeri çöven esktraktı ilavesiyle belirli bir düzeye kadar azalmış ancak en yüksek değerini %0.3 çöven ve %0.1 lesitin içeren örnekte göstermiştir. Dosndurma miksi örneklerinin tamamı viskoelastik katı karakter sergilemiştir. Çöven ekstraktı ile üretilen dondurma miksi örnekelrinde yağ damlacıkları küçük partiküller halinde ve daha homojen dağılım göstermiştir. Bu çalışmanın sonuçları çöven ekstraktının dondurma üretiminde emülgatör olarak başarılı bir şekilde kullanılabileceğini göstermiştir.
Anahtar Kelimeler
Kaynakça
- Acebes, B., Daz-Lanza, A. M., & Bernabé, M. (1998). A saponin from the roots of Gypsophila bermejoi. Phytochemistry, 49(7), 2077-2079.
- Atik, I., Cakmak, Z. H. T., Avci, E., & Karasu, S. (2021). The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream. Foods, 10(10). doi:10.3390/foods10102302
- Battal, H., Sarı, F., & Velioğlu, S. (2003). Çöven ekstraktı üretimi üzerine bir araştırma.
- Boor, K. J. (2001). ADSA foundation scholar award fluid dairy product quality and safety: looking to the future. Journal of Dairy Science, 84(1), 1-11.
- Çağlayanlar, E. (2006). The effect of soapwort exstract on starter performance, dough rheological properties and bread quality.
- Çam, İ. B., & Topuz, A. (2018). Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah. Journal of Food Process Engineering, 41(1), e12605. doi:https://doi.org/10.1111/jfpe.12605
- Çelik, İ., Yılmaz, Y., Işık, F., & Üstün, Ö. (2007). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry, 101(3), 907-911. doi:https://doi.org/10.1016/j.foodchem.2006.02.063
- Elife, K., Erdem, T. K., & Tekin, F. B. (2017). Maraş Dondurmasi Üretimi ve Üretilen Dondurmanin Fizikokimyasal Niteliklerinin Belirlenmesi. Caucasian Journal of Science, 4(1), 45-56.
- Gurfinkel, D. M., & Rao, A. V. (2003). Soyasaponins: The Relationship Between Chemical Structure and Colon Anticarcinogenic Activity. Nutrition and Cancer, 47(1), 24-33. doi:10.1207/s15327914nc4701_3
- Jarzebski, M., Siejak, P., Smułek, W., Fathordoobady, F., Guo, Y., Pawlicz, J., . . . Pratap-Singh, A. (2020). Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System. Molecules, 25, 2696. doi:10.3390/molecules25112696
- Karaman, S., & Kayacier, A. (2012). Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream. Food and Bioprocess Technology, 5(8), 3159-3169. doi:10.1007/s11947-011-0713-5
- Kim, S.-W., Park, S.-K., Kang, S.-l., Kang, H.-C., Oh, H.-J., Bae, C.-Y., & Bae, D.-H. (2003). Hypocholesterolemic property ofYucca schidigera andQuillaja saponaria extracts in human body. Archives of pharmacal research, 26(12), 1042-1046.
- Martin, P. J., Odic, K. N., Russell, A. B., Burns, I. W., & Wilson, D. I. (2008). Rheology of commercial and model ice creams. Applied Rheology, 18(1). Retrieved from <Go to ISI>://WOS:000254452800009
- Salminen, H., Bischoff, S., & Weiss, J. (2020). Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixtures. Journal of Food Science, 85(4), 1213-1222. doi:https://doi.org/10.1111/1750-3841.15104 SIROHI, S., SINGH, N., & PUNIYA, A. (2007). Promising Plant Secondary Metabolites for Enteric Methane Mitigation and Rumen Modulation.
- Tekin, E., Sahin, S., & Sumnu, G. (2017). Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions. European Journal of Lipid Science and Technology, 119(9). doi:10.1002/ejlt.201600505 Toker, O. S., Karaman, S., Yuksel, F., Dogan, M., Kayacier, A., & Yilmaz, M. T. (2013). Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix. Food and Bioprocess Technology, 6(11), 2974-2985. doi:10.1007/s11947-012-1005-4
- Velioğlu, S. (2001). Çöven Ekstraktı Üretim Koşullarının Belirlenmesi ve Standardize Edilmesi Üzerine Araştırma. TÜBİTAK, Tarım Ormancılık ve Gıda Teknolojileri Araştırma Grubu (TOGTAG), Proje(2467).
- Vincken, J.-P., Heng, L., de Groot, A., & Gruppen, H. (2007). Saponins, classification and occurrence in the plant kingdom. Phytochemistry, 68(3), 275-297. doi:https://doi.org/10.1016/j.phytochem.2006.10.008
- Yamaguchi, M., Ono, R., & Ma, Z. J. (2001). Prolonged intake of isoflavone-and saponin-containing soybean extract (Nijiru) supplement enhances circulating γ-carboxylated osteocalcin concentrations in healthy individuals. Journal of health science, 47(6), 579-582.
- YILDIRIMLI, Ş. (2002). The chorology of the Turkish species of Caryophyllaceae, Casuarinaceae, Celastraceae, Ceratophyllaceae and Cercidiphyllaceae families. Ot Sistematik Botanik Dergisi, 9(2), 175-199.
The Effect of Gypsophila Extract as Natural Emulsifier on The Steady, Dynamic Rheological Behavior and Microstructural Properties of The Ice Cream Mix
Öz
In this study, it was aimed to use the gypsum extract as an emulsifier in ice cream production. For this purpose, the effect of different ratios of gypsum extract on the steady, dynamic rheological properties and microstructural properties of the ice cream mix was aimed. All of the ice cream mix samples showed non newtonian shear thinning character. K and n values were calculated by modeling the rheological properties of the steady shear exponent with the law model. The K value of the frozen samples decreased to a certain level with the addition of gypsum extract, but showed the highest value in the sample containing 0.3% linseed and 0.1% lecithin. All of the ice cream mix samples exhibited viscoelastic solid character. In the ice cream mix samples produced with gypsum extract, the oil droplets showed a more homogeneous distribution in the form of small particles. The results of this study showed that the gypsum extract could be used successfully as an emulsifier in ice cream production.
Anahtar Kelimeler
Kaynakça
- Acebes, B., Daz-Lanza, A. M., & Bernabé, M. (1998). A saponin from the roots of Gypsophila bermejoi. Phytochemistry, 49(7), 2077-2079.
- Atik, I., Cakmak, Z. H. T., Avci, E., & Karasu, S. (2021). The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream. Foods, 10(10). doi:10.3390/foods10102302
- Battal, H., Sarı, F., & Velioğlu, S. (2003). Çöven ekstraktı üretimi üzerine bir araştırma.
- Boor, K. J. (2001). ADSA foundation scholar award fluid dairy product quality and safety: looking to the future. Journal of Dairy Science, 84(1), 1-11.
- Çağlayanlar, E. (2006). The effect of soapwort exstract on starter performance, dough rheological properties and bread quality.
- Çam, İ. B., & Topuz, A. (2018). Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah. Journal of Food Process Engineering, 41(1), e12605. doi:https://doi.org/10.1111/jfpe.12605
- Çelik, İ., Yılmaz, Y., Işık, F., & Üstün, Ö. (2007). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry, 101(3), 907-911. doi:https://doi.org/10.1016/j.foodchem.2006.02.063
- Elife, K., Erdem, T. K., & Tekin, F. B. (2017). Maraş Dondurmasi Üretimi ve Üretilen Dondurmanin Fizikokimyasal Niteliklerinin Belirlenmesi. Caucasian Journal of Science, 4(1), 45-56.
- Gurfinkel, D. M., & Rao, A. V. (2003). Soyasaponins: The Relationship Between Chemical Structure and Colon Anticarcinogenic Activity. Nutrition and Cancer, 47(1), 24-33. doi:10.1207/s15327914nc4701_3
- Jarzebski, M., Siejak, P., Smułek, W., Fathordoobady, F., Guo, Y., Pawlicz, J., . . . Pratap-Singh, A. (2020). Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System. Molecules, 25, 2696. doi:10.3390/molecules25112696
- Karaman, S., & Kayacier, A. (2012). Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream. Food and Bioprocess Technology, 5(8), 3159-3169. doi:10.1007/s11947-011-0713-5
- Kim, S.-W., Park, S.-K., Kang, S.-l., Kang, H.-C., Oh, H.-J., Bae, C.-Y., & Bae, D.-H. (2003). Hypocholesterolemic property ofYucca schidigera andQuillaja saponaria extracts in human body. Archives of pharmacal research, 26(12), 1042-1046.
- Martin, P. J., Odic, K. N., Russell, A. B., Burns, I. W., & Wilson, D. I. (2008). Rheology of commercial and model ice creams. Applied Rheology, 18(1). Retrieved from <Go to ISI>://WOS:000254452800009
- Salminen, H., Bischoff, S., & Weiss, J. (2020). Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixtures. Journal of Food Science, 85(4), 1213-1222. doi:https://doi.org/10.1111/1750-3841.15104 SIROHI, S., SINGH, N., & PUNIYA, A. (2007). Promising Plant Secondary Metabolites for Enteric Methane Mitigation and Rumen Modulation.
- Tekin, E., Sahin, S., & Sumnu, G. (2017). Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions. European Journal of Lipid Science and Technology, 119(9). doi:10.1002/ejlt.201600505 Toker, O. S., Karaman, S., Yuksel, F., Dogan, M., Kayacier, A., & Yilmaz, M. T. (2013). Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix. Food and Bioprocess Technology, 6(11), 2974-2985. doi:10.1007/s11947-012-1005-4
- Velioğlu, S. (2001). Çöven Ekstraktı Üretim Koşullarının Belirlenmesi ve Standardize Edilmesi Üzerine Araştırma. TÜBİTAK, Tarım Ormancılık ve Gıda Teknolojileri Araştırma Grubu (TOGTAG), Proje(2467).
- Vincken, J.-P., Heng, L., de Groot, A., & Gruppen, H. (2007). Saponins, classification and occurrence in the plant kingdom. Phytochemistry, 68(3), 275-297. doi:https://doi.org/10.1016/j.phytochem.2006.10.008
- Yamaguchi, M., Ono, R., & Ma, Z. J. (2001). Prolonged intake of isoflavone-and saponin-containing soybean extract (Nijiru) supplement enhances circulating γ-carboxylated osteocalcin concentrations in healthy individuals. Journal of health science, 47(6), 579-582.
- YILDIRIMLI, Ş. (2002). The chorology of the Turkish species of Caryophyllaceae, Casuarinaceae, Celastraceae, Ceratophyllaceae and Cercidiphyllaceae families. Ot Sistematik Botanik Dergisi, 9(2), 175-199.
Toplam 19 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Mühendislik |
| Bölüm | Makaleler |
| Yazarlar | |
| Erken Görünüm Tarihi | 26 Temmuz 2022 |
| Yayımlanma Tarihi | 31 Ağustos 2022 |
| Yayımlandığı Sayı | Yıl 2022 Sayı: 38 |
Kaynak Göster
- Makale Dosyaları